The sign reads “Nesbitt’s Meat Market,” but though Jim Nesbitt still drops in for a chat on Saturday mornings, for the past 19 years it’s Adam Hayward who has owned and operated the business. And it was over 30 years ago that Hayward, at 13, began working part-time there as a ‘clean-up lad.’
Through high-school and as he completed a butchery program at George Brown College and business management at Humber, Hayward took on additional responsibilities and gained skills in cutting and grinding and running a business.
“Jim Nesbitt was a great mentor and friend who still helps me to this day,” says Hayward. Beyond the technical skills, the lessons that stayed with Hayward were to work hard, treat customers and employees with respect, and offer a quality product at a fair price.